Name: Mexican Wedding Cakes
Yield: Makes about 4 dozen
Ingredients: 1 cup (2 sticks) butter, room temperature; 2 cups powdered sugar; 2 teaspoons vanilla extract; 2 cups all purpose flour; 1 cup pecans, toasted, coarsely ground; ⅛ teaspoon ground cinnamon

Mexican Wedding Cakes being served on a plate with espresso.

Photo by Joseph De Leo, Food Styling by Micah Marie Morton

These "cakes" are really festive cookies.

Editors's note: Take a tip from Rose Levy Beranbaum and swap in clarified butter or ghee for the butter in this recipe, which will produce a lighter, crumblier cookie.

Recipe notes

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